Roasted Heritage Chicken Recipe
montreal spice, butternut risotto, truffle jus
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Roasting the Chicken
Preheat your oven to 425°F (220°C). Rub the heritage chicken with olive oil, salt, pepper, and the Montreal spice mix. Place the chicken in a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Let it rest for 15 minutes before carving.
- 2
Preparing the Butternut Risotto
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent. Stir in the Arborio rice and cook for 2-3 minutes. Gradually add the chicken stock, one cup at a time, stirring continuously until the liquid is absorbed. Add the diced butternut squash when you add the last cup of stock. Cook until the rice is creamy and al dente, about 18-20 minutes. Stir in the Parmesan cheese and chopped sage, and season with salt and pepper.
- 3
Making the Truffle Jus
In a small saucepan, combine the drippings from the roasted chicken with 1 cup of chicken stock. Bring to a simmer and reduce by half. Stir in truffle oil and adjust seasoning if necessary.
